You’re only nineteen, you don’t need a boyfriend (Nineteen restaurant) and Katsu Pork with Sticky rice

No Monday post because I was moving into London (yay!)

In a recent post, I had mentioned my girlfriend and I went to York for a few days and went to a lovely restaurant named Nineteen.

We stumbled across Nineteen, when we were walking around and exploring the area. From the outside it looked nice so we decided to check it out on google and if it looked decent, we would go. It passed the first barrier of google and the second barrier of having a table free so we ate at nineteen.

Sorry for terrible photos – New mobile is needed

The food my girlfriend had was

Starter – Duck Tartare with balsamic sorbet, game chips (Amazing)

170 (Custom)
Main – Pork Belly, (Gorgeous)

171 (Custom)
Desert – Cream Tea (De-constructed, looked beautiful and tasted wow)

179 (Custom)

I had

Starter – Scallops with pork cheek, beetroot, jus (Amazing)

169 (Custom)
Main – Lamb, peas, jus, mutton sheperds pie (Awesome)

172 (Custom)
Dessert – Banana Souffle, Toffee (Lovely)

180 (Custom)

Overall it was fantastic, best food of the mini holiday and I would recommend anyone to go

Price for 3 courses each and a bottle of wine – £100.

If you are in York and want to splash out a bit – GO, GO, GO! – Go now! Fantastic food, and the service was friendly and brilliant.

Right, Japanese food – interesting change! Daring recipe. It could have gone one way or the other – lovely or disgusting. As I am putting it on FADHopper – you know which one won!

This is the first of several Asian dishes! Enjoy.
095 (Custom)
Serves: 3
Prep Time : 25 minutes
Cook time: 35 minutes


Katsu Sauce:
1 tbsp olive oil
1 onion, chopped
1 medium carrot, grated
2 eating apples, such as Braeburn, peeled, cored and roughly chopped
2 fat garlic cloves, sliced
2 tsp medium curry powder
½ tsp ground ginger
1 tbsp tomato puree
2 tsp clear honey
1 tbsp soy sauce
1 tbsp cornflour
350 ml chicken stock
1 tsp seaseme oil

Katsu Pork with Sticky rice:
300g sushi rice, rinced
100 g panko breadcrumbs
1 tsp turmeric
1 tbsp olive oil
1 egg white
Pork fillet

Heat 1 tbsp olive oil in a large pan.
Add onion, carrot and apples.
Cover and cook for 10 minutes on a low heat (stir a couple of times).
Uncover the pan.
Turn up the heat.
Add garlic and cook for 1 minute.
Stir in the curry powder and ginger.
Cook for 1 minute.
Stir in tomato puree, honey, soy sauce and cornflour.
Gradually add the stock.
Simmer for 5 minutes, until vegetables are soft and sauce has thickened.
Blitz the sauce.
Add seaseme oil.
Taste and season.
Bash the pork fillet, between two sheets of cling film using a rolling pin, until the meat is 1mm thick.
Cut the pork into 6.
Mix the crumbs, turmeric and 1tbsp olive oil together in a bowl.
Beat the egg in a bowl.
Cook the rice.
Preheat oven to 200 deg C.
Dip each piece of pork into the egg then bread.
Cook the pork in the oven for 15 minutes, or until cooked through and golden and crispy.




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